Detoxifying Mung Bean Soup Recipe
If you like lentils and other legumes, you’ll love Mung Beans. Their delicious and incredibly healthy for you. I’m sure you’ve had Mung Bean sprouts on a salad or sandwich before. Learn how to grow your own Mung Bean sprouts here!
But I’m not talking about the sprouts this time, but the whole bean itself. Used all over from India to China to South East Asia, Mung Beans are incredibly popular for cooking. My favorite use of Mung Beans is to make a soup out of them. It’s super easy, with just a little bit of preparation.
Mung Beans are a good source of Protein, as well as Thaimin, Niacin, Vitamin B6, B5, C, K, Iron, Magnesium, Phosphorous, Riboflavin, Folate, Copper, Manganese, and Potassium.
Why do I call Mung Beans “detoxifying”?
In Ayurveda, Mung Beans are frequently used to detoxify the body. Mung Beans are powerful antioxidants and anti-inflammatory agents, and help to reduce bad cholesterol and increase the flexibility of your arteries. Mung Beans may also help improve the ratio of “good” bacteria in your gut, by acting as an antimicrobial and antifungal agent, even protecting against H.Pylori. They also have been shown to have antiproliferative effects, which is important to stop the spread of cancers. The high level of Vitamin C in Mung Beans (even more when you add lemon or lime into this recipe) help your liver cleanse itself. So eat your Mung Beans!
What You Need:
Dried Mung Beans ~ 2 to 3 cups
One Medium Sized Onion
4-6 cloves garlic
2 Tablespoons of fresh minced ginger
Teaspoon each of Cumin Seeds, Cumin powder, Coriander powder, and Turmeric powder
Optional: 1/4 teaspoon of Asafoetida (found at Indian or Asian grocery stores)
1. You must soak your beans overnight for at least 12 hours. Mung Beans have an incredibly hard shell, so this is a must. I may even say 15 hours. The longer you soak them, the less time it takes to cook them. Always rinse your seeds to wash them first.
2. When you beans are done soaking, put them in a large pot with a generous amount of water covering them. Boil the water. Remember you can always add more water, or you can always leave uncovered and allow condensation to remove too much water. It really all depends on if you want a thick texture or a watery soup. Up to you.
3. After the water has boiled, turn it down to medium temperature and let simmer. Grab your chopped onions, garlic, and ginger, and saute them together in a separate frying pan until the onions are translucent. Add your cumin seeds, cumin powder, turmeric powder, and coriander powder and fry for an additional minute or two. (Do not burn your spices). Add everything to your mung beans.
4. Let everything cook together for an hour or two, depending on how you want your dish to look. The longer you cook it, the soupier it will become. Add a generous amount of fresh lime and stir.
5. Serve over rice or alone in a bowl! Enjoy!
Mohd, A.N. et al. (2013) Antioxidant and hepatoprotective effect of aqueous extract of germinated and fermented mung bean on ethanol-mediated liver damage. Biomed Res Int. 2013;2013:693613
Tang, D. et al. (2014) A review of phytochemistry, metabolite changes, and medicinal uses of the common food mung bean and its sprouts (Vigna radiata). Chem Cent J., Jan 17;8(1):4.